Pat the chicken thighs dry with paper towels to remove excess moisture. In a small bowl, combine the rosemary, thyme, garlic powder, onion powder, salt, and pepper. Season the chicken on both sides, gently pressing the spices onto the surface without rubbing them in.
(750 g boneless skinless chicken thighs, ½ tsp thyme, ½ tsp rosemary, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cracked pepper, 1 tsp salt)

Heat 4 tablespoons of olive oil in a large skillet over high heat. Cook the chicken in two batches, three pieces at a time. Use the highest heat you want those delicious charred edges for extra flavor. Sear for 5–8 minutes per side, or until the outside is browned to your liking. Remove and set aside. Don’t worry if the centers aren’t fully cooked yet; they’ll finish cooking in the sauce.

Without cleaning the pan (those browned bits = flavor), add the butter to the hot skillet. Stir in the chopped garlic and let it cook for about 1 minute, just until lightly golden. Add the mushrooms and sauté until they’re browned and reduced in size.
(30 g salted butter, 4 cloves garlic, 250 g button mushrooms)

Once the mushrooms are ready, pour in the chicken stock. Keep the heat high for about 30 seconds to deglaze the pan scrape up all the flavorful bits then reduce the heat to medium. Stir in the heavy cream, followed by the parmesan, and let the sauce simmer over low heat while stirring continuously.
(1 cup chicken stock, 1 cup heavy cream, ½ cup shredded parmesan)

When the parmesan has fully melted and the sauce is smooth, return the chicken thighs to the skillet. Simmer until they’re heated through and cooked completely. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley or chives before serving.